Trinidad pelau is a one-pot rice dish made with pigeon peas, chicken (or beef), coconut milk and "burnt" sugar. Learn how to make this iconic Caribbean dish!
When I think about the most iconic Trinidadian recipes, the ones that are an important part of our culture, the three recipes that come to mind are calalloo with crab (a soupy vegetable side-dish often served on rice), macaroni pie, and pelau.
These are the family recipes that my mom would cook when I was growing up, and that I'm trying to learn how to make on my own.
I've got the macaroni pie recipe down pat now (and I make a good sorrel drink too), but I haven't made calaloo on my own yet... that's next up on my list.
Today I'm sharing our family's version of Trinidadian pelau with chicken and pigeon peas, which I think might now be the most tested recipe on this website.
This is a seriously good recipe for pelau, in my opinion. I know every Trini family has their own way of making this dish, but (obviously) I'm partial to this one. It's basically the same recipe that my mom has been making for me all my life, and now I get to share it with you.
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📖 Recipe Variations
As I mentioned before, every family has their own way of making Trinidadian pelau.
Some people like to add ketchup and/or tomatoes to the dish, which gives it some acidity and a reddish colour.
I've been told that sometimes pumpkin or butternut squash is added for sweetness, but I've never had it with that.
Another popular addition is Worcestershire sauce and/or soy sauce to add salty "umami" flavour, which I prefer with the beef version of this dish.
And of course, pelau can range from mild to super spicy depending on how much Scotch Bonnet pepper you add to it.
Scotch Bonnets are easily my favourite hot pepper, by the way. They are beautiful, fragrant and wicked hot! They are similar to a Habanero pepper, so you can use those as a substitute if you need to.
Another common ingredient is something Caribbean families refer to as "green seasoning", which is a combination of thyme or Spanish thyme, green onions, shado beni (culantro), garlic, onion and hot peppers (optional).
This mixture is used as a marinade for meats and as a seasoning for dishes like this Trinidad pelau.
I've left the green seasoning out of this recipe, because not everyone will want to go through the effort to make it and really, the rice is still really good without it. But if you have some in your fridge or freezer, feel free to add it to the recipe.
The last common addition to this dish is Golden Ray margarine. We hardly cook with this at home anymore because it's hard to find.
I've seen it described as a "vegetable oil butter" online, but I have a sneaking suspicion that it might be a hydrogenated margarine (the bad kind of margarine)... but damn is it ever tasty. It's bright orange in colour and adds a depth of flavour that I can't quite describe.
🫘 What are Pigeon Peas?
If you haven't eaten pigeon peas before, you're probably wondering what they are.
Honestly, I don't know why they're called "pigeon" peas, but they have nothing to do with the bird. They're actually tiny legumes that are native to Africa, but are widely used in Caribbean, South Asian and Southern United States cuisines.
Depending where you live, you may be able to find pigeon peas fresh, frozen, dried or canned.
I usually buy canned ones because they are easy to find in the international aisle at most grocery stores.
We've made this Trinidadian pelau with green pigeon peas before, but I prefer the "dry" pigeon peas instead.
These still come in a can, but they are pigeon peas that have been dried before canning. I think they have a nuttier flavour, and are a bit chewier too... but I could be imagining that.
🔥 How Do You "Burn" Sugar for Pelau?
Ok, first of all while people call it "burnt" sugar, you don't actually want to make your sugar black! It would be acrid and very unpleasant to eat.
What you're looking for is a deep caramelization of the sugar (see image above), which does have a bit of bitterness to it, but ultimately adds complexity to the overall flavour of the dish.
🥥 What Kind of Coconut Milk Should You Use?
There are 2 different kinds of coconut milk at my local grocery. One comes in a can and one comes in a carton.
For this recipe, and most recipes where you cook with coconut milk, you're going to want the canned version. The one in the carton is meant for drinking, and it's very watery in comparison.
I know I add water to my coconut milk in this recipe, but trust me it's not going to turn out the same. The canned version has more fat, which is something you want because it adds a certain creaminess to the rice that you wouldn't get with just water.
If you can't find coconut milk, you can used creamed coconut (which is more concentrated), or you can dilute a can of coconut cream with some water and that should work out ok for you.
My last tip for this recipe is to not worry if the rice sticks to the bottom of the pot. It's pretty much guaranteed to do that, and it's the best part of the dish (it's called bun bun). Just be careful not to actually burn it, and you'll be good to go.
I hope you enjoy making this dish! If you do, please give this recipe a star rating in the recipe card, leave me a comment, or share a photo on social media with #InSearchOfYummyness. I'd love to see what you make!
Happy cooking 🙂
• Recipe •
Trinidad Pelau with Chicken and Pigeon Peas
Ingredients
- 2 ½ pounds chicken thighs , bone-in, skin on (could also use chicken legs)
- 3 sprigs thyme, use less if using dried thyme
- 4 cloves garlic, finely chopped, grated or pressed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil , or any neutral cooking oil
- 1 tablespoon brown sugar
- ½ onion, chopped
- ½ cup carrot, chopped
- 19 ounces dry pigeon peas, rinsed and drained (1 can)
- 2 cups long grain rice, washed and drained
- 1 tablespoon cilantro, finely chopped
- ¼ cup green onion, finely chopped
- ¼ teaspoon scotch bonnet pepper, or more if desired
- 1 teaspoon salt
- 7 ounces coconut milk
- 3 cups hot water, or chicken stock
- 1 teaspoon Golden Ray margarine, optional
Instructions
- OPTIONAL STEP: Place chicken in a large bowl to marinate. Add 1 sprig of thyme (reserve the other 3 for cooking), garlic, salt, and black pepper. Stir to coat the chicken with the seasonings, cover and place in the fridge for 30 minutes (or overnight).
- Add oil to a large heavy bottom pot, and place over medium heat.
- Once oil is hot (but not smoking) pour the sugar into the pot in an even layer and allow to caramelize. The sugar will melt and bubble as it caramelizes. Do not stir the sugar, but watch it carefully to look for the change in colour.Wait until the sugar just starts to turn dark brown in colour (not black!), then carefully add chicken to the pot and stir to coat with the "burnt" sugar. (Use caution - hot sugar can burn you badly!)
- Add onion, carrots and pigeon peas to the pot and stir to combine. Cook for 5 minutes.
- Add rice, stir, and cook for another 5 minutes. Then add cilantro, green onion, reserved sprigs of thyme, and scotch bonnet pepper. Stir to combine.
- Add coconut milk and hot water to the pot. Season with salt and black pepper. Reduce heat to medium-low, cover pot and gently simmer for about 20-25 minutes, or until all liquid has been absorbed and rice is cooked through.
- Stir in margarine, if using. Serve hot or at room temperature.
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Notes
- Feel free to use Caribbean green seasoning, if you have, it in place of the thyme, when seasoning the chicken.
- Use canned coconut milk, not the kind that comes in a carton
- This dish works well with both green pigeon peas and dry pigeon peas.
- Some people like to add ketchup and/or tomatoes to the dish, which gives it some acidity and a reddish colour.
- You could also try adding pumpkin or butternut squash for sweetness
- Worcestershire sauce and/or soy sauce can be add a salty "umami" flavour (but I prefer to use this with the beef version of this dish).
- Pelau can range from mild to super spicy depending on how much Scotch Bonnet pepper you add to it.
- If you can't find coconut milk, you can used creamed coconut (which is more concentrated), or you can dilute a can of coconut cream with some water.
- If you can find Golden Ray margarine, and enjoy that flavour, be sure to add it at the end of the cooking process.
- Be sure to deeply caramelize your sugar but not actually burn it.
- Chicken should be cooked to at least 165 ºF for food safety.
Please read the blog post to get all of my tips and recommendations for this recipe.
Nutrition
Nutrition Disclaimer: this nutritional information is only an estimate. The accuracy of this information cannot be guaranteed.
Affiliate Disclosure: Links in this recipe card are affiliate links.
Jennie says
This recipe turned out beautifully!!! Although I am Trini decent I do not cook Trini food but love it. This is my favourite dish.
I made this for my Canadian friends to showcase Trini food, I used less hot Pepper.
I like that it has simple spices and herbs. So tasty!! Thank you.
Shareba says
I'm so glad to hear that it turned out well! This is my favourite Trini dish too (and one of the few that I can actually make well!). When I figure out how to make Doubles properly, I'll post those too LOL. Thanks so much for your comment - you made my day!
Diane says
I found this recipe to be a bit bland.
I had spicy jalapeño peppers only, added hot sauce and pepper flakes.
Overall not flavourful enough for my taste.
Could not find pigeon peas, red lentils in a can was a good substitute.
Also very greasy with skin on chicken thighs.
Shareba says
I'm sorry to hear that you didn't like the recipe, Diane. A Scotch Bonnet pepper is about 40 times hotter than most jalapeño peppers, so that would make a big difference in the heat level. The Scotch Bonnet also adds a complex sweet/fruity flavour that is difficult to replicate with other peppers. I will add a note to the recipe that store-bought Scotch Bonnet pepper sauce can be substituted if fresh Scotch Bonnets are not available, in case other people run into the same issue. As for the greasy-ness, cooking the chicken with the skin on plus the addition of coconut milk does add a fair amount of fat to the dish. This is traditional and adds flavour, but if you're not familiar with the dish I could absolutely see how someone could find it too greasy compared to a plain cooked rice dish.
Ruth says
I'm not a trini but married to one and have made this many times. It's a quick delicious meal. I'm trying to get a step by step in making doubles. The dough is a problem.. Can't seem to get it fluffy and soft. Email me with simplified steps. Thx
Shareba Abdul says
Hi Ruth, I'm glad to hear that you enjoy Pelau! I actually don't have a recipe for doubles yet, I've been struggling with the dough as well. Sorry!
RobBar says
It is getting expensive these days to feed our family on Sunday when all 9 / 10 are here so we decided on a Pelau to satisfy Adults and Grands stomachs.
As my daughter said that was what you fed us when we were growing up.
My wife is from Barbados so we were excited to see your recipe.
My only problem was trying to print only the recipe and ignore the pictures and comments.
Cheers
Rob
Shareba says
Hi Rob, I'm happy to hear that you'd like to try my recipe! If you click on the "Print" button in the recipe card, it should print with just the ingredients, instructions, note and nutrition information. You can also try this link: https://insearchofyummyness.com/wprm_print/13109. I hope this helps! Let me know if your issue persists.
Kareem says
Great combo (from a Trini)
Shareba says
Thank you!
Nirmala Young says
I make really good pelau. Yours looks very good and what I like most about it is the color it does not look dry.
Shareba says
Thanks very much, Nirmala! I appreciate your feedback.
abby says
This is amazing. My partner and I make this once a week and eat it all week for leftovers. Thank you sm!
Shareba says
I'm so glad that you both enjoy it!!
Raeitzer Farrell says
It Bang Bang.💥😋
Shareba says
I'm glad you liked it!
Peggy says
Perfect recipe. Tried it for the first time. Will definitely cook it again especially when cooking for entertainment. I added an extra cup of rice and extra cup of water to have enough to freeze for another day
Shareba says
Thank you for your kind comment! I'm happy to hear that the recipe worked for you!
Peggy says
One of the best and easiest recipe to follow
Would like to try making it using Basmati rice. Suggestions please
Shareba says
Hi Peggy, I haven't tested the recipe with Basmati rice myself. I suspect that it would become soggy, though, as Basmati cooks more quickly. You could probably try adding the rice to the pot later on, so it only cooks for about 12-15 minutes. The ratio of water to rice should be OK, but again I haven't tested it. I hope that helps a bit!